Among the many fried and crispy snacks that make up Indian cuisine lies mutton pantheras. A relic of the British-Bengal era, this Anglo-Indian snack is similar to the more well-known spring roll in shape and texture. Minced meat is placed inside thin crepes before the entire dish is deep-fried. Invented by Burmese cooks (Mog Khansamas) in India, the dish is not as widely available but remains just as loved as it was during the British Raj.

Chingri Malai Curry is a festive Bengali delicacy, often cooked during Durga Puja and other celebrations. Juicy prawns are marinated and lightly sautéed, then simmered in a creamy coconut milk gravy with cashew paste, mustard, onions, and spices. The result is a rich, mildly spiced curry that pairs beautifully with plain steamed rice.

Mughlai Paratha is a popular stuffed flatbread from Kolkata, rooted in Mughlai cuisine. It is filled with spiced chicken mince and egg, then pan-fried until golden and crisp. The chicken is cooked with ginger, garlic, garam masala, and chilli, giving it a rich, flavourful taste. As it fries, the paratha develops a crisp, golden exterior while remaining soft inside, making it the perfect base for the filling. While many different types of parathas are enjoyed across India, with each region having its variations, Bengal’s Mughlai Paratha is a unique take on stuffed flatbreads, distinguished by its hearty filling, and crisp outer layer. Like other regional recipes, it showcases the diversity of Indian cuisine while offering a rich and indulgent experience.